Tuber is an enlarged root or base of the stem. Tubers are two that is based on the presence or absence of buds. Tubers that can not be used for breeding, for example cassava, carrots, while the sprouts can be used to breed, for example onion, garlic, sweet potato and potatoes. Types of tubers are very diverse, such as cassava, sweet potato, potato, garut, gadung, onion, kimpul, taro, gembili, ganyong, yam and so forth.
Often several types of rhizomes such as ginger, turmeric kencur and other types of rhizomes are also categorized tuber groups because some experts claim that the rhizomes and tubers are vegetable material taken from the soil. The rhizomes also exist that group into the herbs. On. The following discussion of tuber groups is restricted to only the initial tuber groups excluding the rhizomes. The group of rhizomes will be discussed separately.
In general, tubers are a source of carbohydrates, especially starch or a source of flavor and aroma because it contains oleoresin. Tubers can be distinguished by their origin, ie root tubers and stem tubers. Root tuber or root bulb is actually part of the root or stem used as a place to store food reserve plants. Including root tubers such as cassava and yam, while sweet potatoes, potatoes and gadung is a stem tuber.
Physical-Morphological Properties of Umbi-Umbian Commodities
To distinguish the physical properties of the tubers, it is necessary to understand the forms of tubers. The shape of tubers is generally irregular and essentially diverse, ie round, oval, and cylindrical. In addition to shape, size can also be used as a differentiating factor. The size of tubers also vary, ranging from small, medium and large. The size of the tubers is generally determined by the type and variety.
The color of the tubers can be seen from the color of the skin and the flesh. The skin color of various tubers, namely red, yellow, orange, purple. Chocolate etc. Medium color of meat there are white, yellow, orange etc. The chemical nature of tuber commodities is very important to be studied for the purpose of proper handling as well as for further processing purposes. Chemical properties are closely related to the content of important compounds in materials, such as carbohydrates, proteins, fats, fiber, vitamins and the like.